• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Vegetarian

Roasted Poblano Peppers Tacos

Published: Sep 21, 2016 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

Poblano peppers are usually roasted when used in many dishes, but there are few recipes that don’t require them to be roasted.  When cleaning roasted peppers, rub a little cooking oil between your hands, in order to avoid the burning sensation that hot peppers can cause in your hands. You can also just use plastic gloves if you’re not used to handling peppers.

Roasted Poblano Peppers and Cheese Tacos

This is part of a sponsored collaboration with United Soybean Board and DiMe Media. However, all opinions expressed are my own. 

Roasted Poblano Peppers with cheese tacos | Mexican Recipes

As I was growing up helping out in the kitchen, my mom would always remind me to use the oil. But unfortunately, these days peppers don’t seem to be as hot as they used to be. (Check the video below for the recipe on my new YouTube Channel).

This is a recipe that my family loves for brunch, and, as in many of my recipes, I use vegetable oil. Did you know that vegetable oil is actually Soybean oil? Soybean oil offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals without compromising taste. Even my mom uses soybean vegetable oil for cooking, and perhaps you also already use it in your kitchen.

Check your pantry and read the ingredients label on the products you usually use to cook.  It’s one of the most versatile ingredients. Soybean oil accounts for approximately 57% of edible oils used in homes!

Enjoy the recipe!

How to make Roasted Poblano Peppers

JUMP TO FULL INSTRUCTIONS

Roasted Poblano peppers | Ingredients

DIRECTIONS:

  • Heat oil over medium-high heat in a frying pan. (Please check the ingredients list below)
  • Add onion and sauté for about 2 minutes.
  • Stir in the Poblano pepper strips then cook for 3 more minutes.
  • Season with salt and pepper.
  • Just right before serving, add the Queso Fresco.

To serve, divide into warm corn tortillas and add your favorite salsa. Enjoy!

Soybean oil is a perfect choice for family cooking for many reasons: it serves a principal source of omega-3s which can help reduce blood pressure and prevent heart disease, it has 0g trans fats per serving, and is a great source of vitamin E, which prevents cell damage that may lead to diseases such as cancer and heart disease.

Additionally, it contains unsaturated fats, which when used to replace saturated fats, may help lower cholesterol levels.

Roasted Poblano peppers | Authentic Mexican Recipes


Thank you for visiting Mexico in My Kitchen! Look for #SoyParaSoy on social media to check the healthy recipes my blogger friends have made!

Provecho!

Mely Martinez,

More recipes:
Pan Scrambled Eggs with Poblano Peppers and Green Salsa
Pickled Bird Peppers-Chile de Monte En Vinagre

Roasted Poblano peppers with cheese Tacos

Mely Martínez
This is a recipe that my family loves for brunch, and, as in many of my recipes, I use vegetable oil. Did you know that vegetable oil is actually Soybean oil? Soybean oil offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals.
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Tacos
Cuisine Mexican
Servings 6 Tacos
Calories 156 kcal

Ingredients
  

  • 1 tablespoons of vegetable oil
  • 1 cup of white onion sliced
  • 2 Poblano pepper cut into strips already roasted and cleaned
  • Salt and pepper to taste
  • 1 cup of Mexican Queso Fresco cut into cubes
  • 6 corn tortillas

TO SERVE:

  • your salsa of choice

Instructions
 

  • Heat oil at medium-high heat in a frying pan
  • Add onion and sauté for about 2 minutes
  • Stir in the Poblano pepper strips then cook for 3 more minutes.
  • Season with salt and pepper.
  • Just right before serving, add the Queso Fresco.

To serve, divide into warm corn tortillas and add your favorite salsa. Enjoy!

    Notes

    • The queso fresco (cheese) is added at the last minute, in order to avoid melting it.
    • If you don’t find queso fresco, you can use feta cheese.

    Nutrition

    Serving: 1tacoCalories: 156kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 14mgSodium: 166mgPotassium: 182mgFiber: 2gSugar: 2gVitamin A: 310IUVitamin C: 33.8mgCalcium: 146mgIron: 0.6mg
    Tried this recipe?Let us know how it was!
    • Taco Toppings
    • Cod Crispy Fish Tacos [Pescadillas]
    • Ancho Pepper Shredded Beef for Tacos
    • Tacos Arabes Recipe
    « Raw Sauce
    Carnitas into chicharrón prensado »

    Reader Interactions

    Comments

    1. Teresa V.

      October 07, 2020 at 12:06 pm

      What salsa did you use in this recipe?

      Reply
      • Mely Martínez

        October 09, 2020 at 8:32 am

        Hello Teresa,
        Here is the link to the salsa:https://www.mexicoinmykitchen.com/easy-homemade-salsa-roja/

        Reply
    2. Cherie

      April 19, 2020 at 4:43 pm

      5 stars
      Very easy to make and fresh tasting. I am vegetarian and ate mine as you described. I broiled a piece of fish and added to my husband’s tacos. Thanks for sharing.

      Reply
    3. mmartinez

      September 22, 2016 at 2:44 pm

      Hello arkie123100,

      Thank you for taking the time to comment. There are many ways to prepare roasted poblano strips. One is using a melting cheese as you mention, it could be Oaxaca or the mexican manchego. Other ways is just with salsa or mexican cream. But this recipe is very popular in central states of Mexico, particular in the state of Michoacan. I hope to try it! Happy cooking!

      Reply
    4. arkie123100

      September 22, 2016 at 1:10 pm

      4 stars
      Why cubed cheese? I will make this but use shredded cheese instead. Really like all your recipes, thanks for posting. I live in Merida, Yucatan, Mx so I do a lot of Mexican cooking and I really like spicy. My biggest hit with my friends is crispy fried fish tacos, so good!

      Reply

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

    Read more...

    ORDER YOUR COPY NOW!

    Mexican Cookbook
    The Mexican Home Kitchen Cookbook

    Taco Recipes

    • Papas con Chorizo
    • Beef Sweetbreads Tacos (Tacos De Mojellas)
    • Instant Pot Red Mexican Barbacoa (Authentic Barbacoa)
    • Chipotle Adobo Tacos with Oxtail

    Salad Recipes

    • Raw Nopales Salad
    • Fresh Corn Salad with Purslane
    • Mexican Chicken Salad
    • Hearts Of Palm Salad

    AS FEATURED IN:

    Footer

    About

    ABOUT
    PRIVACY POLICY
    USER SERVICE AGREEMENT
    ACCESSIBILITY STATEMENT

    Newsletter

    SIGN UP FOR EMAILS AND UPDATES!

    Follow / Contact

    FACEBOOK
    INSTAGRAM
    PINTEREST
    CONTACT

    COPYRIGHT © 2022 · MEXICO IN MY KITCHEN